I love watermelon salads and I’ve posted one before on The Vegan Taste. This newest one is now my reigning favorite. I could eat this for lunch every day of the week. It’s refreshing, slightly sweet, has a little crunch, and a little pep from the fresh lime, and a complex, resonant heat from the crushed toasted guajillo chiles. It’s not too spicy, just enough to touch that chile craving.
2 guajillo chiles, toasted and crushed
1/2 of a seedless medium-size watermelon, cubed
1/2 of a jicama, peeled and sliced into thin 1″ long sticks
Juice of 3 limes
3 tablespoons of chopped fresh mint
1/3 cup of toasted, salted pepitas
1/4 teaspoon of coarse sea salt
Over medium heat, press the guajillos onto the pan with a spatula for about 15 to 20 seconds. Flip the chiles and repeat this. Snip the tops of the chiles and shake out the seeds. Grind the chiles in a blender, food processor, spice grinder, etc. until it is coarsely, not finely, ground. Set it aside.
“You can easily use chile powder here instead of toasting your own chiles, but this is so much better, it’s worth a few minutes of effort.”
Cube the watermelon into slightly smaller than bite size pieces. Peel the jicama and slice it into sticks about 1″ long.
“Making the watermelon a bit less than bite-size allows you to get more ingredients in a spoonful of salad. When you slice the jicama, I find it easiest to first slice it into thin slabs, then stack those slabs and slice them into long sticks. You can then slice the sticks as a bunch down to 1″ pieces.”
Chop the mint and press on it with the back of your knife. Toss all the ingredients together. The salad is best after sitting for about 10 minutes, but I can rarely wait that long.
“Your salad will release a lot of liquid. Don’t toss it! I usually pour it into a glass and drink it because it’s so good. If you want to be really awesome, though, add a shot of tequila to the juice.”